RECIPE: Blueberry Lemon Buckle Coffee Crumble Cake

This blueberry cake is a nice way to use fresh, farm stand blueberries. But you can use frozen if they are out of season. The lemon flavor brightens the blueberries which can sometimes go bitter during cooking. I also used Greek yogurt to give a nice dense cake texture with a little zing. You can substitute buttermilk or sour cream if you prefer. It makes a great dessert or brunch dish. I made it for a neighbor as a thank you gift for house sitting during our vacation, and it was a big hit.

Blueberry Lemon Buckle Coffee Crumble Cake


2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup butter, softened
1 egg
1/2 cup milk
5.3 oz. Greek Blueberry yogurt
1 tsp. grated lemon zest
2 cups fresh or frozen blueberries
Quarter of a lemon, squeezed for it's juice
1 tsp. sugar
Crumb topping (below)
Sugar drizzle (below)


Heat oven to 375˚. Spray a 9" round spring form pan with nonstick spray. Set aside. Blend flour, salt and baking powder. Set aside. In a separate mixing bowl, whip the butter until creamy.

 Add the sugar and whip until fluffy. Add the egg and lemon zest, and whip. In a bowl or cup, mix the blueberry yogurt with the milk. In another bowl mix the blueberries with the lemon juice and teaspoon of sugar and let them sit for ten minutes. Back to your batter, mix the milk/yogurt into the butter mixture and whip until smooth.

Add the dry ingredients in one fell swoop and beat for 30 seconds.
Fold in blueberry mixture until well combined, but don't over mix.

Pour the batter evenly into the pan. Sprinkle the crumble over the top. Bake until golden, about 45-50 minutes. Let cool for ten minutes, then unclasp the pan from it's sides, and let the cake cool completely on a wire rack. Drizzle the top with the lemon sugar glaze.

Crumble Topping

1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened
1/2 tsp. cinnamon

Mix the dry ingredients, and add it to the soft butter. Mix with a fork until crumbly.

Sugar Drizzle

1/2 cup powdered sugar
1/4 tsp. vanilla
1 tsp. hot water
1 - 1 1/2 tsp. lemon juice

Mix all ingredients until drizzle consistency...adding more liquid or sugar to make sure it drizzles.

- Posted using BlogPress from my iPad



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